Watermelon Poke Bowl

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Ingredients

2 cups Sushi rice, dry
1 ½ pints (3 cups total) Cold water
½ teaspoon Salt
5 Radishes
2-3 Cucumbers
2 ½ ounces Brazil nuts
1 2/3 tablespoons Sesame Oil
1/3 cup Tamari
1/4 cup Rice vinegar
1/4 cup Nori, crushed, divided
2-3 Avocados
1 ¼ pints (2 ½ cups total) or 1 ¼ pound Watermelon

Preparation

1. Combine the sushi rice, cold water and salt to a small saucepan over high heat. Bring water to a boil, reduce heat, cover, and cook the rice until tender, about 20-25 minutes. Remove pan from heat and let stand five minutes.
2. Meanwhile, prepare the toppings. Thinly slice the radishes and cucumbers into rounds. Roughly chop the Brazil nuts. Cube the watermelon. Set toppings aside.
3. In a medium bowl, whisk together the sesame oil, tamari, rice vinegar and HALF of the crushed nori. Season with salt and pepper.
4. Halve the avocados, remove the pits, and thinly slice the flesh.

Serving information

1. Fluff the rice with a fork and scoop the rice into a large bowl.
2. Top the rice with the watermelon, radishes, cucumbers, and avocado.
3. Sprinkle the Brazil nuts over the fruit and vegetables.
4. Drizzle the dressing evenly over the toppings and sprinkle with the remaining crushed nori.

Nutrition information

Calories: 313 Total Fat: 15g Saturated Fat: 2.5g Monounsaturated Fat: 7.6g Polyunsaturated Fat: 3.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 41g Fiber: 11g Total Sugar: 6g Protein: 6.5g Sodium: 766mg Vitamin A: 18μg Vitamin C: 22mg Calcium: 39mg Iron: 2mg Folate: 54μg